It's a yeast or fungus use commercially to produce statins to lower blood cholesterol. It's an essential fungus and is use in the form of red yeast rice. The purpose of using red yeast is to maintain the desirable cholesterol levels in people. The red yeast's active ingredient is the same as in the prescription drug, known by the name of statins used to control high cholesterol.
Monascus purpureus red yeast rice
Monascus purpureus is a rice product that is fermented with red yeast. It contains various hereditary mevinic acids include lovastatin, which is a medicinal product use to lower cholesterol.
Still, it is more referr to by its name monacolin when it is found in red rice.
Monacolin is also responsible for lowering the activity of the extract RYR. China and its neighbor Asian countries also use this product as a portion of food & medicine.
Benefits of Using Monascus purpureus
This product is used as a medicinal food that helps to improve blood circulation by decreasing the triglyceride levels & cholesterol in the blood.
This product became popular because of its natural statin properties. This dietary supplement also contains various amounts of natural monacolins resulting from different product strains used in fermentation. These are some more benefits below.
Some additional benefits :
Promote heart health
Best for inflammation
Improve blood sugar levels
Reduce risk ok Metabolic syndrome
Reduce cancer risk
Relationship With Monascus Red
Likewise, other natural pigments, monascus spp cannot be use solo for various types of food products just because of the sensitivity of their physical parameters. So by a traditional method, pigment production engages where the fungus has grown on the steamed rice.
Red fermented rice production is a mixture of monascus purpureus & yeast.
The Monascus spp. Crash the starch in rice to simple sugars, while yeast continues the breakdown process converting it to alcohol.
The fungus ferments in rice development of mycelium, unless a crimson pigment spread the grain ultimately. This provides the merchandise with a characteristic red colour.
The red-coloured rice was later converted to powder and used as a colouring agent.
Monascus Red Natural colour
We offer many of our products to our customers, but the best one
in natural red is monascus red.
It is the king of natural red colour because of its tremendous
health benefits. Monascus red is species of purplish-red colour.
It also has another name, like red yeast pigment, rice kernel discolouration, monascorubrin, corn silage, etc.
Characteristics :
E100
It is a Water-soluble pigment
Red rice starter
Red Kojic
KFDA NO.94
Application :
You can use this pigment in the following foods :
It can be use in the Wine
Candies
In a Cooked meat
In Bean curd
Can be use in Ice cream, Popsicles, Jellies
Puffed food, Pastries, Jam colouring
Also use in Medicine & cosmetics as a colouring agent
To send us inquiries regarding Monascus Red natural colour, please visit page Monascus Red.
To learn more about natural colours, visit Santacolor.
Monascus color is derived from a species of mold that has a purple red color called Monascus pupureus is a species of mold that is purplish-red in color. Monascus color also known as Monascus red is being produced by using microbes of genus Monasucs. It is found in red color and water soluble and it mostly is made up of a chemical structure called monascorubrins which is being taken out of Monascus1.
Monascus has been used for the manufacturing of food in different places that usually have higher temperature than other countries like Asian countries such as China, Taiwan and Fukien.
Characteristics
Red colored Monascus and water solution, they are being mixed up with acetic acid and water and collecting exhibiting a realistic red color.
Properties are the coloring is of excellent quality specially protein’s affinity is outstanding. These natural colored pigments are being used in fruits and vegetables
It is steady in high temperature but for the exposed sunlight, it is not quite suitable and become unstable.
Metal ions such as CA++, MG++,Fe++ etc, this food color is very stable for these metallic ions.
It provides with big range of products and provides a variety of color shades from slightly dark red color to a yellow light. 65
It provides products which can easily be utilized in liquid, powder, for the manufacture of various food products.
The acid-resistant, resistant for salts RPH series is also present. This series can be used in edible products with an acidity of pH4 or below and salty food.
It is practically developed by the process of liquid deep fermentation in handled temperature. As it has a strong and natural ability of coloring, it is being used a lot lately in the different edible products such as meat, baking products, and drinks. It has 100% safe, bright and natural color and no alcohol-soluble are added and completely water-soluble.
Physical Information
Monascus red is one of a kind of mould having different names like rice kernel discoloration, red kojic rice, red yeast pigment and monascorubrin. Pigments develops during the break down of starch substrate done by monascus spp. which secondary metabolite develops.
Monascus Red Powder
The kind of substrate and different other elements
combined can produce different structure of the pigment.
Uses
It is a natural food color which is used as medicines in traditional treatments as natural coloring agent as well as in different food recipes.
Monascus spp. along with the yeast is used in the production of red fermented rice as monascus do the breaking down of starch and convert it into simpler form of sugar meanwhile yeast convert it into alchohol.
The powder form of Monascus red is also used as coloring agent.
Monascus color has many different uses in meat, ice-cream, bean curd, puffed food, jelly, biscuits and many others.
How to Use
Add
the amount of monascus color according to your product need however usually
0.2% to 2% is used in different products.
Majority
of the products are less light resistance however some products that need good resistance
should be used carefully.
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